Recipe: Sherry-Garlic Soup with Smoked Paprika

Need something quick and heartening for dinner tonight? Try this soup — a blend of warm and smoky spice, a whole lot of garlic, and a cup of sherry. This also kicks off our new series: Six Ingredients (and Salt) — short, efficient recipes that still pack lots of flavor. Look for more of these soon from all of us, and meanwhile — try this soup!

This soup is directly ripped off from — ahem — inspired by a local restaurant where I had a big bowl of the reddest, smokiest soup you can imagine. It was a thin broth, suitable for sipping out of a mug, and incredibly flavorful. It was topped with crunchy bits of Marcona almonds that made a pleasurable contrast to the thin soup.

Here's my take on this soup — it's easy and fast, and it requires nothing more than a bit of garlic chopping. It also is a great spotlight for smoked paprika, my favorite spice. I just received a big tin of it from La Chinata, a company based in Spain. Their smoked paprika comes in the red tin seen above, and it is full of that rich, smoky flavor that I love in smoked paprika.

Heat the olive oil in a deep 4-quart pot set over medium heat. When the oil is hot, add the garlic and turn the heat to low. Cook very slowly for about 10 minutes, stirring frequently. Don't let the garlic brown. Add the smoked paprika and cook for another minute or two, stirring until the garlic and paprika form an oily red paste.

Add the sherry and turkey broth, and turn the heat to medium-high. Whisk until combined, and bring the soup to a simmer. Turn down to low, and simmer for 15 minutes, or until ready to eat. Taste and season, if necessary, with salt and pepper. Serve sprinkled with chopped almonds.

Alternate serving idea: Just before serving, slip a couple of eggs into the simmering broth and poach them. Serve the garlic soup with a poached egg in each bowl, and crusty bread on the side.

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